Roasted Trout with Cassava Root Crisps and Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour, and honestly, it looks far more impressive than the effort required. Fresh trout is delicate and buttery, and when you pair it with crispy cassava root, you get this wonderful contrast of textures that keeps things interesting. Cassava is naturally gluten free and packed with resistant starch, which is great for digestion, so you're getting something nourishing along with all that flavor. The herb butter ties everything together beautifully, and the whole thing feels like restaurant quality cooking without breaking the bank or keeping you stuck in the kitchen all evening.
Ella x
Ingredients
- 4fresh trout fillets(skin-on, 6 oz each)
- ¾ kgcassava root(peeled and cut into batons)
- 4 tablespoonsolive oil
- 3 tablespoonsunsalted butter(divided)
- 3fresh rosemary sprigs
- 4fresh thyme sprigs
- 3garlic cloves(minced)
- 1lemon(zested and halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ½ teaspoonsmoked paprika
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss cassava batons with 2 tablespoons olive oil, 0.5 teaspoon salt, and smoked paprika on a baking sheet.
Tip: Soak cassava in water for 10 minutes before cutting to prevent browning and ensure even cooking.
- 2
Roast cassava for 25-30 minutes, stirring halfway through, until golden and crispy on the edges.
Tip: Cassava should be tender inside with crispy exteriors for the best texture contrast.
- 3
While cassava roasts, pat trout fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry fish ensures better browning and prevents steaming during cooking.
- 4
Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
Tip: Use a cast iron or stainless steel skillet for optimal crust development on the trout skin.
- 5
Place trout skin-side down in the hot pan and sear for 4-5 minutes without moving, until skin is crispy and golden.
Tip: Resist the urge to move the fish; let it sit undisturbed for crispier skin.
- 6
Gently flip fillets and add 1.5 tablespoons butter, minced garlic, rosemary, thyme, and sliced shallot to the pan. Cook 2-3 minutes more.
Tip: The residual heat will gently cook the flesh while the herbs infuse the butter.
- 7
Squeeze lemon juice over the trout and baste fillets with the herb butter 2-3 times during cooking until flesh is opaque.
Tip: Basting adds moisture and ensures even cooking of the delicate flesh.
- 8
Remove trout from heat and stir in remaining butter and lemon zest. Transfer fillets to serving plates and arrange cassava crisps alongside.
Tip: Mount the remaining butter into the sauce for a silky, luxurious finish.
- 9
Spoon herb butter sauce over the trout and cassava, garnish with fresh herb sprigs, and serve immediately.
Tip: Serve with a crisp white wine like Sauvignon Blanc to complement the delicate fish.
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